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\”Summer is coming soon, the temperature in the south has 25 during the day, 25 days have been 25 during the day. The above degree is very suitable for making buns. I haven’t made buns in winter, which is a bit rusty. \”
- Salted fresh flavor
- steaming process
The practice of pork cabbage buns
Pour the yeast water
Stir well with chopsticks
4kneading into soft and hard, smooth and smooth with your hands The dough is covered with plastic wrap for 30 to 40 minutes (it takes more than an hour in winter).
Pork stomped into mud
Put in salt, sugar, soy sauce, ginger mud, pepper, pepper, pepper, pepper, pepper, pepper , Stir in one direction of cooking wine, raw powder, and oil.
Wash the cabbage, put it in boiling water, remove the cold water, squeeze the cabbage Put some salt and oil and mix (just put a little salt, you can not put salt if the meat is salty enough).
Cut the cabbage and put it in one direction in the meat filling
The dough is sent to a honeycomb, exhausting.
Roll into a round piece and wrap it in cabbage pork stuffing
[ 123]12Put it in the pot for the second fermentation after the forming (put cold water underneath, fermentation for about 20 minutes, turn on fire for 25 to 30 minutes after fermentation, turn off the fire and quiet Open the lid after five minutes).
Prepare flour and yeast water (put a spoonful of sugar in warm water, remove yeast powder, and settle for 4 to 5 minutes).
1. The dough cannot be rubbed too much water to knead.